Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1 tbsp mild, 2 tbsp medium, 3 tbsp spicy. Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Cook, stirring occasionally, until dark-brown in spots, 5 min. Transfer corn to a plate.

Meanwhile, core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Finely chop cilantro. Peel, then mince or grate garlic. Add chicken, panko, half the garlic, half the cilantro, 3 tbsp charred corn, 3 tbsp feta, 1/4 tsp salt (dbl all for 4 ppl) and 2 tbsp jalapeños to a large bowl. (NOTE: Reference heat guide.) Season with pepper, then combine.

Heat a large non-stick pan over medium-high heat. While the pan heats, form chicken mixture into four 1/2-inch-thick patties (8 patties for 4 ppl).When the pan is hot, add 1 tbsp oil, then fritters. (NOTE: Don't overcrowd the pan; cook fritters in 2 batches if needed, using 1 tbsp oil per batch.) Cook, flipping halfway through, until fritters are golden-brown, 2-3 min. Transfer fritters to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**Carefully wipe the pan clean.

Meanwhile, add mayo, remaining cilantro, 1/2 tsp vinegar (dbl for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Cut tomatoes into 1/2-inch pieces. Add remaining vinegar and 1 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. (TIP: Add 1/4 tsp sugar, if desired.) Season with salt and pepper, to taste, then whisk to combine. When fritters are done, add tomatoes, spinach and remaining charred corn to the bowl with vinaigrette. Sprinkle remaining feta over top, then toss to combine.

Divide fritters and salad between plates. Dollop cilantro aioli over fritters.